Heat the butter in a saucepan until melted. Stir in the onion and bulgur. Cook for 3 to 5 minutes or until the onion is tender and the bulgur is toasted. Stir in 2 cups of the broth and 1 cup of the hot water gradually. Simmer, covered, over low heat for 12 to 15 minutes or until the liquid is absorbed.

Bring the remaining 2 cups chicken broth and remaining 1 cup hot water to a boil in a saucepan. Stir in the couscous. Remove from heat. Let stand, covered, for 5 minutes. Stir in the olive oil, pepper, cumin, cinnamon and parsley; fluff with a fork.

Combine the bulgur and couscous in a serving bowl and mix well. Adjust the seasonings. Serve warm.

Serves twenty.

Grilled Chicken and Papaya Salad Dressing

2 cups rice wine vinegar

1 cup sesame oil

Juice of 4 limes

2 tablespoons minced garlic

2 tablespoons grated peeled gingerroot

Salad

3 pounds boneless skinless chicken breasts

2 papayas, peeled, cut into matchstick pieces (about 2 cups)

2 cucumbers, peeled, cut into matchstick pieces (about 2 cups)

4 medium tomatoes, chopped (about 2 cups)

Assorted mixed greens

3 scallions, chopped (about 1/2 cup)

Cilantro sprigs for garnish

For the dressing, combine the rice wine vinegar, sesame oil, lime juice, garlic and gingerroot in a jar with a tightfitting lid and shake to mix well.

For the salad, rinse the chicken and pat dry. Arrange in a shallow dish. Pour 1/2 of the dressing over the chicken, turning to coat; reserve the remaining dressing. Marinate in the refrigerator for 4 to 8 hours, turning occasionally. Preheat the grill. Drain the chicken, discarding the marinade.

Grill the chicken over hot coals until the internal temperature reaches 165 degrees on a meat thermometer or until the juices run clear. Cut the chicken into matchstick pieces.

Combine the chicken, papayas, cucumbers and tomatoes in a salad bowl and mix well. Drizzle with the remaining dressing, tossing to coat.

Arrange the mixed greens on a serving platter. Top with the chicken mixture; sprinkle with the scallions. Garnish with the cilantro. Chill, covered, until serving time.

Provided by Aramark from:
Entertaining with The Home-Field Advantage
Designed and Produced by Favorite Recipes Press
Food Photography by Mike Rutherford
Aramark Corporation
Released 1996
Reprinted with permission.